Ingredients for Shaak-no sambharo (quick pickled vegetables)

• 80 ml vegetable oil

• 60 g whole black mustard seeds, or 60 g store-bought coarsely crushed mustard seeds

• 60 g whole fenugreek seeds, or 60 g store-bought coarsely crushed fenugreek

• 5 ml asafetida powder

• 15 ml ground cayenne, or 1 large serrano pepper, deseeded, sliced thin

• 80 g julienned ginger (optional)

• 30–60 ml white vinegar

• 10 ml kosher salt (optional)

• 240 g mixed vegetables, prepped as follows

How to make Shaak-no sambharo (quick pickled vegetables)

Pickled Vegetables Recipe

Pre-Preparation

1. Trim fresh vegetables such as cauliflower, carrots, and radish into bite-sized pieces, ensuring they are no larger than the containers you will use for storage.

2. Flash steam firm vegetables like cauliflower and carrots in a colander over boiling water for 1–2 minutes, until they are still firm.

3. Lay the steamed vegetables on a kitchen towel to dry.

4. If using fresh turmeric, cover the chopping board with cling film and wear gloves. Scrape off the skin with a spoon, similar to how you would for ginger, and rinse to remove any tough bits.

5. Pat each fingerling potato dry, then slice into thin rounds or match the size of the ginger. Place them on a paper towel to air dry.

6. Ensure all vegetables are dry to the touch before pickling.

7. Prepare the ginger by peeling and slicing it into eighth-inch thick slices, then chopping them into sizes resembling carrot sticks. Spread them on a paper towel and set aside to air dry for 15–20 minutes.

8. If using whole mustard seeds or whole fenugreek seeds, crush each in a spice mill in short bursts until they resemble the consistency of coffee grounds, but are not powdered.

Método

1. Heat the oil in a large, wide saucepan over medium heat until hot but not smoking.

2. Reduce the heat to low. Slowly add all the spices: mustard seeds, fenugreek seeds, asafetida powder, cayenne pepper (if using), serrano pepper (if using), and ginger sticks.

3. Add the vinegar and salt. Allow the mixture to sizzle for 1 minute on low heat, then stir to distribute the heat evenly.

4. When the oil is aromatic, slowly add the trimmed vegetables and stir well to combine.

5. Turn up the heat and cook for 4–5 minutes, until the vegetables appear to have absorbed some of the spices.

6. Turn off the heat and cover the saucepan with a paper towel to capture any steam. Allow the mixture to cool to room temperature before storing.

To Store

1. Use small, sanitized glass jars (4–6 oz.) that are dry for storing the pickle.

2. Using a clean, dry spoon smaller than the mouth of the jar, ladle portions of the pickle into each jar. Don’t worry if some oils or juices are left behind during filling.

3. Fill the jars at least 1.5 cm (½ inch) below the rim. Shake them gently to allow the pieces to settle.

4. Divide any remaining liquid among the jars, ensuring that each contains some of the spicy sauce.

5. Lightly shake each jar to help the liquid seep into the nooks and crannies of the vegetable pieces.

6. Close the lids and store in the fridge. The pickle can be enjoyed immediately, but the flavours develop further after a day or two.

7. Serve using a clean and dry fork or spoon for each serving to prevent contamination.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.